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    You Are Here: Home → Main Course → Pasta

    Pasta alla Sorrentina

    January 21, 2023 by Ryan Leave a Comment

    5 shares
    Jump to Recipe Print Recipe
    forked dipped in pasta alla sorrentina on white plate
    overhead shot of pasta alla sorrentia on white plate
    overhead shot of pasta alla sorrentia on white plate on dish towel

    With paccheri pasta, cherry tomato sauce, chunks of mozzarella and fresh basil, this pasta alla sorrentina is a classic, but simple dish.

    overhead shot of pasta alla sorrentia on white plate

    When it comes to weeknight meals, pasta is one of the first things to come to mind - from tortellini alla panna to spicy rigatoni to bucatini cacio e pepe.

    I love the simplicity and how quick a dish can come together. Most traditional Italian pasta dishes have 10 ingredients or less and this pasta alla sorrentina is no different.

    Why This Recipe Works

    Simple - as with most traditional Italian dishes, you use a minimal amount of ingredients that generate a ton of flavor.
    Quick to prepare - you can have this dish from start to the dinner table in under 25 minutes.
    Flavorful - you get pops of sweetness from the cherry tomatoes, freshness from the basil and creaminess from the mozzarella.

    Jump to:
    • Why This Recipe Works
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Side Dish Suggestions
    • Equipment
    • Pro Tips/Recipe Notes
    • Other Pasta Recipes
    • Pasta alla Sorrentina
    overhead shot of ingredients for pasta alla sorrentina

    Ingredient Notes

    • Pasta - paccheri pairs great with this simple sauce because the ridges can easily capture it.
    • Tomatoes - this recipe uses cherry tomatoes which break down and mixes well with the other ingredients.
    • Cheese - fresh mozzarella is necessary here as when it heats up it starts to soften and mix with the pasta.
    • Basil - adds a sweet/savory profile with peppery and minty undertones which pairs perfectly with the tomatoes.

    Ingredient Swaps

    While this pasta alla sorrentina is pretty perfect, you can mix up the ingredients. Some variations include:

    • Paccheri is the best option, but rigatoni, ziti or penne work well.
    • If you don't have cherry tomatoes, canned whole tomatoes can be used.
    • I like fresh mozzarella for its ease of finding at the grocery store and taste, but if you can find it, go for buffalo mozzarella or even smoked mozzarella.

    Step-by-Step Photos

    Please note full ingredient list and instructions can be found in recipe card below.

    process shots of making pasta with cherry tomatoes, basil and cheese

    Cook the garlic with olive oil over medium-low heat before adding the tomatoes, basil, salt, sugar and red pepper flakes.

    Cook for 10-15 minutes or until they start to burst. Smash about half of them.

    Add the paccheri to the sauce as well as ½ cup of reserved pasta water. Remove from heat and stir in the mozzarella cheese, allowing the residual heat to soften it.

    FAQs

    What is Sorrentina?

    It is a type of sauce consisting of tomatoes, basil and mozzarella. For this recipe, I like the extra sweetness from cherry tomatoes.

    How Long Will It Last?

    It will last about 3 days if stored in an airtight container in the fridge.

    How Do I Reheat?

    My preferred method is placing the leftover pasta in a skillet with a splash of water. Cook on medium-low until heated through.

    You can also microwave. Place in a microwave-proof bowl with a splash of water and microwave for 1 minute. Stir and microwave for another minute or until heated through.

    Side Dish Suggestions

    While this recipe is perfect on its own. You can serve with a variety of sides including:

    • Roasted Broccoli
    • Garlic Bread
    • Smoked Asparagus
    • Italian Salad
    • Parmesan Roasted Brussels Sprouts

    Equipment

    The equipment you use is important to how the pasta alla sorrentina turns out. What is needed is the following:

    • Skillet/Dutch oven - you want something large enough to cook the sauce.
    • Spoon - you want a good wooden spoon to stir everything together.
    • Cheese grater - use a cheese block and grate the Parmesan cheese yourself.

    Pro Tips/Recipe Notes

    • Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
    • DO NOT overcook the pasta when boiling. You want it just al dente or slightly under. It continues to cook with the sauce.
    • The butter can be omitted if you prefer. I like it as it adds some richness to the dish. You might need to add more pasta water to make up the difference.
    • Wait till you remove the pasta from the heat or the mozzarella will melt too much.
    • Don't use pre-shredded cheese. You want if finely grated so it melts well. Pre-shredded has added ingredients that will just make it clump up.
    forked dipped in pasta alla sorrentina on white plate

    Other Pasta Recipes

    • Pasta alla Zozzona
    • Spaghetti alla Nerano
    • Rigatoni al Forno
    • Bucatini Pomodoro

    If you’ve tried this pasta alla sorrentina recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    overhead shot of pasta alla sorrentia on white plate
    Print Recipe
    5 from 1 vote

    Pasta alla Sorrentina

    With paccheri pasta, cherry tomato sauce, chunks of mozzarella and fresh basil, this pasta alla sorrentina is a classic, but simple dish.
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Pasta
    Cuisine: Italian
    Servings: 6
    Calories: 414kcal
    Author: Ryan Beck

    Ingredients

    • 1 lb paccheri
    • 3 tablespoon olive oil
    • 6 garlic cloves, thinly sliced
    • 2 lbs cherry tomatoes
    • 1 teaspoon sea salt
    • 1 teaspoon sugar
    • ¼ teaspoon crushed red pepper flakes
    • 1 tablespoon unsalted butter
    • 8 oz fresh mozzarella, diced into ½ inch cubes
    • ½ cup fresh basil leaves, torn
    • salt and pepper to taste
    • freshly grated Parmesan cheese

    Instructions

    • Bring a large pot of salted water to a boil and cook the pasta al dente according to package instructions. Save ½ cup of pasta water.
    • Heat olive oil in large pan over medium-low heat and add the garlic, cooking for 1 minute. Raise the temperature to medium heat and add the cherry tomatoes, basil, salt, sugar and crushed red pepper flakes.
    • Cook for 10-15 minutes or until the tomatoes start to burst. Smash about ½ of the tomatoes.
    • Add the pasta to the sauce as well as ½ cup of reserved pasta water, tossing to combine. Cook for 2 minutes and season with salt and pepper if needed.
    • Remove from heat. Stir in the mozzarella cheese, allowing the residual heat to soften it. Top with some Parmesan cheese and more basil if desired.

    Notes

    • Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
    • DO NOT overcook the pasta when boiling. You want it just al dente or slightly under. It continues to cook with the sauce.
    • The butter can be omitted if you prefer. I like it as it adds some richness to the dish. You might need to add more pasta water to make up the difference.
    • Wait till you remove the pasta from the heat or the mozzarella will melt too much.
    • Don't use pre-shredded cheese. You want if finely grated so it melts well. Pre-shredded has added ingredients that will just make it clump up.

    Nutrition

    Serving: 1g | Calories: 414kcal | Carbohydrates: 52g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 32mg | Sodium: 515mg | Potassium: 375mg | Fiber: 2g | Sugar: 5g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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